Description

Tender & Juicy Crockpot Mississippi Chicken is a slow-cooked dish that combines the savory depth of au jus gravy, the tang of ranch dressing, and a slight heat from pepperoncini peppers. The chicken breasts cook until they are incredibly moist and easily shred, making it perfect for sandwiches, tacos, or served over rice. This flavorful dish is incredibly simple to make and guaranteed to be a crowd-pleaser!

Ingredients

Scale

3 pounds boneless, skinless chicken breasts
1 packet au jus gravy mix
1 packet ranch dressing mix
½ cup (1 stick) salted butter
6 pepperoncini peppers

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Instructions

Prepare the Chicken: Place the chicken breasts in the bottom of the Crock Pot.
Add Seasonings: Sprinkle the au jus gravy mix and ranch dressing mix over the chicken.
Add Butter: Place the stick of butter on top of the chicken.
Add Pepperoncini: Add the pepperoncini peppers to the Crock Pot.
Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and easily shreds.
Shred the Chicken: Once cooked, shred the chicken using two forks and mix it back into the sauce.
Serve: Serve the shredded chicken over rice, in sandwiches, or in tacos for a delicious, easy meal

Notes

If you prefer a milder flavor, you can reduce the number of pepperoncini peppers.
For a richer flavor, add a bit of cream cheese at the end of the cooking process to thicken and cream the sauce.
This dish can be served with mashed potatoes, in wraps, or on buns as a sandwich.

Prep Time: 10 minutes
Cook Time: 6-7 hours on low or 3-4 hours on high
Category: Main Course
Method: Crock Pot
Cuisine: American